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Entries tagged with testicles

This month, Ben Pope, head chef at The Punter in Cambridge, and his team are growing moustaches for the men's health charity Movember. To add a little excitement to this, he's also added lamb's testicles to the menu with one pound going to the charity.

So this evening I went along to try them. It was the first time I had them and they were really nice (poached, sliced, breaded and then deep fried), served with a herb salad. The texture is not unlike soft liver, very subtle in taste so the well-dressed herb salad and the crunchy breading were definitely needed. As with all offal, there is no reason why anyone should be put off by them.If you would like to donate to Ben specifically, click here.

As main I had a confit duck leg with puy lentils and curly kale.

(apologies for the rubbish phone pics)Wonderfully moist meat, crispy skin, just as it should be. I also loved the use of lentils instead of a starch. This was a very generous portion and had to leave some lentils behind. The food at the Punter might be pricey for a pub but then you get a lot on your plate and the cooking is definitely restaurant level.

After years of mediocre chain restaurant fare (and very few fine dining places), Cambridge is finally getting somewhere with a few pubs where you can get food cooked fresh and with love, not from the common larder like chain pubs do. Apart from The Punter, there's The Old Spring on Chesterton Road and more recently, The First and Last (used to be The Cricketers, across the corner from The Elm Tree) and I'm sure there are few more where I haven't been yet.

This month, Ben Pope, head chef at The Punter in Cambridge, and his team are growing moustaches for the men's health charity Movember. To add a little excitement to this, he's also added lamb's testicles to the menu with one pound going to the charity.

So this evening I went along to try them. It was the first time I had them and they were really nice (poached, sliced, breaded and then deep fried), served with a herb salad. The texture is not unlike soft liver, very subtle in taste so the well-dressed herb salad and the crunchy breading were definitely needed. As with all offal, there is no reason why anyone should be put off by them.If you would like to donate to Ben specifically, click here.

As main I had a confit duck leg with puy lentils and curly kale.

(apologies for the rubbish phone pics)Wonderfully moist meat, crispy skin, just as it should be. I also loved the use of lentils instead of a starch. This was a very generous portion and had to leave some lentils behind. The food at the Punter might be pricey for a pub but then you get a lot on your plate and the cooking is definitely restaurant level.

After years of mediocre chain restaurant fare (and very few fine dining places), Cambridge is finally getting somewhere with a few pubs where you can get food cooked fresh and with love, not from the common larder like chain pubs do. Apart from The Punter, there's The Old Spring on Chesterton Road and more recently, The First and Last (used to be The Cricketers, across the corner from The Elm Tree) and I'm sure there are few more where I haven't been yet.